Gnocchi Mac & Cheese - to die for delicious! Gnocchi potato dumplings smothered with a gruyere and fontina cheese sauce and topped with parmesan cheese. Comfort food at its best! Gnocchi, butter, flour, garlic, milk, dijon mustard, gruyere, fontina, basil, and parmesan cheese. Goes with everything! Super simple to make and everyone gobbles it up. This is our go-to mac and cheese recipe!
Preheat oven to 375ºF. Prepare gnocchi according to package directions. Drain and place gnocchi in a single layer in a 10-inch quiche pan or 9-inch baking dish sprayed with cooking spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Remove from heat. Add gruyere and fontina cheese. Stir until melted. Add basil, salt, and pepper.
Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano cheese over top.
Bake uncovered for 25 minutes, until the cheese is golden and bubbly. Let gnocchi rest for 5 minutes before serving.
Feel free to add some cooked chopped bacon to put this dish over the top.
Can use any cheese. White cheddar cheese, sharp cheddar, parmesan cheese, mozzarella, gouda, all work great.
You can use whole milk or heavy cream.
Can Gnocchi Mac & Cheese be made in advance? Yes! You can assemble the casserole and refrigerate it overnight before baking.